Products


CHIANTI CLASSICO DOCG
NUNZI CONTI

This wine is made from a careful selection of grapes, fully produced in our estate.

VINEYARDS
Elevation : 250 – 320 m
Vines per hectare: 5.000
Pruning system: ordon spur, Tuscan capovolto
Varieties: min. 80% Sangiovese, plus other red grape varieties
Harvest: mid September – mid October

WINE MAKING PROCESS
Fermentation: in stainless steel tanks at a controlled temperature using indigenous yeasts
Maceration: 10 - 15 days
Maturation: 50% in stainless tanks, 50% in wooden barrels for least 8 months followed by minimum 3 months aging in the bottle


CHIANTI CLASSICO DOCG
NUNZI CONTI RISERVA

Our Riserva, the most prestigious wine in the Chianti tradition, holds rich aromas that only Sangiovese cultivated on our lands can produce.

VINEYARDS
Elevation: 250 – 320 m
Vines per hectare: 5.000
Pruning system: cordon spur, Tuscan capovolto
Varieties: 100% Sangiovese
Harvest: October

WINE MAKING PROCESS
Fermentation: in stainless steel tanks at a controlled temperature using indigenous yeasts
Maceration: 15 - 20 days
Maturation: 100% in wooden barrels for least 18 months followed by minimum 6 months aging in the bottle


CHIANTI CLASSICO DOCG
VIGNA ELISA GRAN SELEZIONE

This wine takes its name from the vineyard where the grapes are grown.
Our Elisa vineyards consistently produces Sangiovese Grapes of outstanding quality year after year and for this reason we decided to make this our most important wine.

VINEYARDS
Elevation: 310m
Vines per hectare: 5.714
Pruning system: cordon spur
Varieties: Sangiovese 100%
Harvest: mid – end October

WINE MAKING PROCESS
Fermentation: in stainless steel tanks at a controlled temperature using indigenous yeasts
Maceration: 15 - 20 days
Maturation: 100% in wooden barrels for least 18 months followed by minimum 15 months aging in the bottle


EXTRA VIRGIN OLIVE OIL

From the olives harvested in our olive groves we produce this excellent extra virgin olive oil with low acidity and fruity aromas.
We use several varieties of olives such as Frantoio, Leccino and Morinello which are all hand-picked. They are pressed within 24 hours using traditional Tuscan methods.